Zobrazeno 1 - 3 of 3 pro vyhledávání: '"Alyne Alves Nunes OLIVEIRA"'
1
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)
Autor: Alyne Alves Nunes OLIVEIRA, Jonas de Toledo GUIMARÃES, Angela Aparecida Lemos FURTADO, Eliana de Fátima Marques de MESQUITA
Publikováno v: Food Science and Technology, Volume: 43, Article number: e81522, Published: 07 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Cent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c4de5050a5c5fc64d163180e170996a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100413&lng=en&tlng=en
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2
Use of bacterial cellulose as a fat replacer in emulsified meat products: review
Autor: Eliana de Fátima Marques de Mesquita, Alyne Alves Nunes Oliveira, A. A. L. Furtado
Publikováno v: Food Science and Technology, Volume: 42, Article number: e42621, Published: 06 AUG 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 06 AUG 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsifie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::799345cf5f21eae1ae09eab5561dbcb6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102024&lng=en&tlng=en
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